The Strawberry Field in a Bowl
Making this cake fills my kitchen with a sweet, berry smell. I love using fresh strawberries. They make the cake taste like summer.
You start by turning the berries into a smooth puree. It’s a pretty pink color. I always save a little for the shiny glaze later.
Do you have a favorite summer fruit? Mine will always be strawberries. They just make me happy.
A Little Kitchen Magic Trick
This cake has a special secret. You put it in a cold oven. Then you turn the heat on.
I was so nervous the first time I tried it. I thought it would never work. But it makes the cake rise so tall and beautiful.
This matters because gentle heat gives the cake time to grow. It makes the texture just right. Fun fact: This method is called the cold oven start. It’s perfect for pound cakes.
Mixing Up the Memories
Creaming the butter and sugar is my favorite part. You mix for five whole minutes. It becomes light and fluffy like a cloud.
I think of my granddaughter when I do this. She loves to lick the spoon. I still laugh at her pink, sticky face.
Adding the eggs one by one is important. It helps everything stick together. This matters for a cake that doesn’t fall apart.
What’s your favorite part of baking? Is it mixing, or is it tasting?
A Splash of Pink and Joy
Now we add the melted jam and extracts. Doesn’t that smell amazing? The strawberry and lemon scents mix together.
You can add a drop of red food coloring. It makes the cake a happy pink color. It just looks more fun to eat.
This step is about adding joy. Food should be a treat for your eyes, too. What color makes you feel happy?
The Sweet, Shiny Finish
After the cake is completely cool, we make the glaze. It’s just powdered sugar and our saved strawberry puree.
You have to stir and stir until it’s smooth. Then you drizzle it all over the top. It drips down the sides so prettily.
This final touch makes the cake extra special. It shows you took the time to make something wonderful. Share a picture if you make it. I would love to see your creation.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh strawberries | 1 pound | Washed, stems removed, blended into puree |
| Strawberry jam | 1/2 cup | Heated until liquid, then cooled |
| Unsalted butter | 1 cup | Room temperature |
| Vegetable shortening | 1/2 cup | |
| Sugar | 2 1/2 cups | |
| Large eggs | 5 | Room temperature |
| All-purpose flour | 3 cups | Spooned and leveled |
| Vanilla extract | 2 teaspoons | |
| Strawberry extract | 2 teaspoons | |
| Lemon extract | 1/2 teaspoon | |
| Salt | 1 teaspoon | |
| Red food coloring | a few drops | Optional |
| Powdered sugar | 1 cup | For the glaze |
My Strawberry Sweetheart Cake
This cake reminds me of my granddaughter’s pink bicycle. It was her favorite. This cake is just as cheerful. We make it when strawberries are at their sweetest. The whole kitchen smells like a summer afternoon. Doesn’t that smell amazing?
It’s a simple pound cake, but the strawberry swirl makes it special. You mix real berries right into the batter. I still laugh at that one time I forgot the eggs. The cake was so flat! So let’s take our time. Follow these steps for a perfect, sweet treat.
- Step 1: First, let’s prepare our strawberries. Wash them and pull off the green tops. Then we’ll blend them up until they’re completely smooth. You need one cup of this puree for the cake. Save two extra spoonfuls for our pretty pink glaze later. This is the heart of our flavor!
- Step 2: Now, let’s melt the jam. Put it in a bowl and heat it in the microwave. Do this for 30 seconds at a time. Stir it until it looks like syrup. Then set it aside to cool down. (A hard-learned tip: If the jam is too hot, it can cook the eggs! We don’t want that.)
- Step 3: Get your special Bundt pan ready. Grease it well with butter or shortening. Then dust it with a little flour. Tap out the extra. This is the secret to getting the cake out in one piece. And here’s a funny thing – don’t turn your oven on yet! We put the cake in a cold oven.
- Step 4: Time to make the batter. Beat the butter, shortening, and sugar together. Do this for a full five minutes. It will get light and fluffy. Then add the eggs, one at a time. Let each egg disappear into the mix before adding the next. This makes the cake nice and tall.
- Step 5: Now for the flour and our strawberry puree. Add the flour in three parts. Add the puree in two parts in between. So it goes: flour, puree, flour, puree, flour. Mix gently after each addition. This keeps the batter smooth. Why do we alternate wet and dry ingredients? Share below!
- Step 6: Stir in the melted jam and all the extracts. The lemon extract makes the strawberry taste even brighter. You can add a drop of red food coloring now. This makes the cake a beautiful pink color. But it’s just for fun. The taste is wonderful without it.
- Step 7: Pour the batter into your prepared pan. Spread it evenly. Now place it in your cold oven. Then set the temperature to 325°F. Bake for about 70 minutes. A toothpick poked in the center should come out clean. Let the cake cool in the pan for just 10 minutes. Then flip it onto a plate.
- Step 8: Finally, the glaze! Mix the powdered sugar with the extracts. Use the two tablespoons of strawberry puree you saved. Whisk until it’s smooth. Drizzle it all over the completely cooled cake. It will drip down the sides so prettily. Now it’s ready to share.
Cook Time: 65–75 minutes
Total Time: About 1 hour 45 minutes
Yield: 12 servings
Category: Dessert, Cake
Three Fun Twists to Try
I love a good recipe you can make your own. It’s like wearing a favorite dress with different ribbons. Here are a few ideas to change things up. They are all so simple and fun.
- Lemon Berry Sunshine: Use a whole teaspoon of lemon extract. Add the zest of one lemon to the batter. It makes the cake taste like a sunny day.
- Almond Berry Delight: Swap the vanilla extract for almond extract. Sprinkle sliced almonds on top of the glaze before it sets. It adds a lovely crunch.
- Chocolate Chip Surprise: Fold a cup of mini chocolate chips into the batter at the very end. Who can say no to strawberries and chocolate?
Which one would you try first? Comment below!
The Perfect Slice
This cake is wonderful all on its own. But you can make it even more special. For a real treat, serve a warm slice with a scoop of vanilla ice cream. The cold ice cream and warm cake are magic together. You could also add some fresh whipped cream and a few extra sliced strawberries on the side.
What should you drink with it? A cold glass of milk is always my first choice. It’s the perfect partner for a sweet cake. For the grown-ups, a little glass of sweet dessert wine is lovely. It tastes like honey and flowers. Which would you choose tonight?
Keeping Your Strawberry Jam Pound Cake Fresh
This cake stays lovely on the counter for a few days. Just cover it with a cake dome to keep it from drying out.
You can also freeze it for later. Wrap the whole cake or individual slices tightly in plastic wrap and then foil. It will be good for up to three months.
I once forgot a slice on the counter overnight and my cat, Marmalade, tried to claim it for himself. Now I always use a cover. A good cake deserves to be enjoyed slowly.
Thaw frozen cake on the counter. For a warm treat, heat a slice for 10 seconds in the microwave. It will taste like it just came out of the oven. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake sticking to the pan? Grease and flour the pan very well, getting into every little nook. This simple step saves so much frustration.
I remember when my first Bundt cake broke in half and I was so sad. Now I am extra careful with the preparation. A beautiful cake makes you proud.
Is the center not cooking? Your oven might be too hot. An oven thermometer helps you know the real temperature. Is the glaze too runny? Add a bit more powdered sugar. A good glaze should drip slowly. Which of these problems have you run into before?
Your Pound Cake Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. It should work just fine.
Q: Can I make it ahead of time?
A: Absolutely. Bake it a day before; the flavors get even better.
Q: What if I don’t have shortening?
A: Use all butter instead. The texture will be a little different but still delicious.
Q: Can I make a smaller cake?
A: You can halve the recipe and use a loaf pan. Just watch the baking time.
Q: Is the food coloring needed?
A: No, it is just for color. The cake will taste wonderful without it. Which tip will you try first?
Sharing the Sweetness
I hope you love baking this cake as much as I do. It fills the kitchen with a wonderful smell and is a recipe made for sharing with loved ones.
Fun fact: The name “pound cake” comes from the old recipe that used a pound each of butter, sugar, eggs, and flour!
I would be so happy to see your creation. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Strawberry Jam Pound Cake Recipe
Description
A moist and flavorful pound cake bursting with fresh strawberry flavor, topped with a sweet strawberry glaze.
Ingredients
Instructions
- Begin by preparing the strawberries. After washing and removing the stems, blend them into a smooth puree. Reserve 1 cup of this puree for the cake batter and set the remainder aside to be used in the glaze.
- In a microwave-safe bowl, heat the strawberry jam until it becomes liquid, starting with 30-second intervals. Once melted, set it aside to cool.
- Prepare a 12-cup Bundt pan by greasing and flouring it thoroughly. It is important that you do not preheat the oven at this stage.
- Using a mixer, beat the butter, shortening, and sugar together for 5 minutes until light and fluffy. Incorporate the eggs one by one, ensuring each is fully mixed in before adding the next. Pause to scrape down the sides of the bowl and mix once more.
- For the flour, spoon it into your measuring cup and level it off for accuracy. Add the flour to the batter in three parts, alternating with the 1 cup of strawberry puree added in two parts. Start with 1 cup of flour, mix, then add half the puree and mix. Repeat with another cup of flour, the remaining puree, and finish with the final cup of flour, mixing well after each addition.
- Combine the vanilla, strawberry, and lemon extracts with the slightly cooled, melted jam. Stir this mixture into the batter. Add the salt and mix until fully incorporated. For a more vibrant color, you may optionally add a few drops of red food coloring.
- Transfer the batter to the prepared pan, spreading it evenly. Place the pan into the cold oven, then set the temperature to 325°F. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the pan’s edges. Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter. Allow it to cool completely.
- For the glaze, whisk together the powdered sugar, strawberry extract, vanilla extract, and the reserved 2 tablespoons of strawberry puree in a small bowl. Stir persistently until the mixture becomes smooth. Drizzle the finished glaze over the completely cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results. Do not preheat the oven; the cake bakes starting from a cold oven.
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